Ingredients
- Red Kidney beans (Rajma) – 1 cup
- Onion – 1(finely minced)
- Tomato – 2 (crushed or pureed)
- Ginger-garlic paste – 1 tsp
- Green chili – 1
- Turmeric – ¼ tsp
- Chilly powder – ½ tsp
- Coriander /dhania powder – 1 tsp
- Channa masala/ Garam Masala – ¼ tsp
- Salt – to taste
- Ghee – ¼ tsp
- Oil – 1 tsp
- Cumin seeds – ¼ tsp
- Coriander leaves – for garnishing
Method
- Soak the kidney beans for atleast 5-6 hours or overnight.
- Wash the beans and cook them with water and salt until the beans become tender. If pressure cooker is used the beans should be done in 1-2 whistles. If left longer, the beans will become mushy.
- Heat oil in a pan and splutter cumin seeds. Next fry the chopped onions and green chilies until the onions become translucent.
- Next add the ginger-garlic paste and fry till the raw smell vanishes.
- Add the crushed tomatoes and cook till the tomatoes are nicely cooked.
- Add turmeric powder, chilly powder, coriander powder, channa masala/ chicken masala powder and saute for a minute.
- Now add the cooked kidney beans along with the cooked water.
- Let the gravy simmer for 10 minutes until everything blends together.
- Garnish with coriander leaves and add the ghee on top. This goes very well with jeera rice, white rice (rajma chaawal) and roti varieties.